Copycat Starbucks Egg-White Bites
Elevate your breakfast with my simplified Copycat Starbucks Egg Bites. I've simplified the recipe, cutting down on ingredients and choosing cleaner, healthier choices. Say goodbye to complicated steps - my version keeps the lovely texture using cottage cheese and mimics the sous-vide method without the need for special equipment. Enjoy a fuss-free and delicious morning treat that you can easily make your own.
Servings: 9
Ingredients
- ½ cup egg whites
- 1 pinch salt
- ⅓ cup cottage cheese
- ½ cup mozzarella cheese or any you like
- 1 small bell pepper finely diced
- ½ cup spinach finely chopped, to taste
- boiling hot water boiled mine on the stove
- avocado oil spray
Instructions
- Preheat the oven to 350F. In a blender add the eggs, salt, cottage cheese, the mozzarella cheese and blend for 20-30 seconds. Add the silicone muffin tin on top of a baking sheet and spray down your muffin tin. Mine is silicone and mess-free but you can use any.
- Add the bell peppers and the spinach to the bottom of every muffin cup and add your egg mixture 1/2-3/4 of the way. I like to give it a gentle stir with a chopstick but it’s optional.
- Carefully place the baking dish with the muffin tin on top in the oven on a lower rack. Add boiling hot water up to the 1/2 way mark of the baking tray.
- Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it. Let them rest for 5 minutes and enjoy.
- These can be stored in the fridge for up to 3 days and microwaved if needed. You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them. Enjoy.
Video
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 92mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 0.1mg
